Lady Wong Patisserie (Urban Hawker – Midtown)
Pastry shop · Midtown West ·
French & Asian pastries, including gluten-free & savory items
French & Asian pastries, including gluten-free & savory items
"At this satellite stall of East Village bakery Lady Wong, you can get a lot of the same classic sweets, like rainbow kuih and cassava cake. But the real reason to make this a go-to lunch spot is the savory stuff. The tuna lemper—sambal-laced fish served encased in warm sticky rice—is the kind of grab-and-go meal you’ll find yourself craving all the time. You should also get the anchovy puffs." - Neha Talreja, Will Hartman
"At Lady Wong, an outpost of a New York-based bakery, I was especially taken with the rainbow kueh lapis, a beautiful steamed Indonesian layer cake made with tapioca and rice flours, coconut milk, and pandan extract, the rare example of a whimsical dessert that tastes as good as it looks." - Hannah Goldfield
"You can get a lot of East Village bakery Lady Wong’s classic sweets, like rainbow kuih and cassava cake, at this satellite stall in the Urban Hawker food hall, but the real reason to make this your go-to lunch spot is the savory stuff. The tuna lemper, a sambal-laced take on the OG tinned fish served encased in warm sticky rice, is the kind of grab-and-go meal you’ll find yourself craving all the time. You should also get the anchovy puffs." - Neha Talreja
"Offers cakes and pastries with tropical-fruit themes and various cultural influences, including a passion fruit and calamansi layer cake, a rainbow steamed cake, and pandan cake." - Robert Sietsema
"Opened in the East Village by chefs Mogan Anthony and Seleste Tan—alums of Jean‑Georges and WD‑50—after they began making kuih in their Westchester home and selling them out of the trunk of their SUV, this Southeast Asian sweets shop is best known for its Malaysian Chinese angku kuih, sold every weekend and now its top seller. They also make pandan serimuka (a pandan custard cake with a sticky‑rice crust) and mango curd pudding. The angku kuih features a glutinous rice‑flour dough tinted with pandan juice for a grassy, vanilla‑like flavor and beet or red rice powder for a prosperity‑red hue; the dough has a clay‑like, imprint‑holding texture, is wrapped around a caramelized mung‑bean filling (steamed and cooked with pandan and sugar until scoopable like ice cream), pressed into a tortoise‑shaped mold that symbolizes longevity, and steamed for about 20 minutes. Production began with a wooden mold passed down from Tan’s mother, though plastic and fiber molds are now used to meet demand." - ByKate Kassin
